Roast Chicken Chimichangas

Submitted by LMillerRN

"These chimichangas are oven-browned instead of deep-fried. The filling uses queso fresco. If it's not available, try shredded Monterey Jack."

 

• Ready In: 22mins
• Ingredients: 11
• Serves: 6

ingredients

• 2 1⁄2 cups shredded shredded roasted cooked boneless skinless chicken breasts
• 1 cup crumbled queso fresco
• 1⁄4 cup chopped green onion
• 1 teaspoon dried oregano
• 1⁄4 teaspoon ground cumin
• 1 garlic clove, minced
• 1 (4 1/2 ounce) can chopped green chilies, drained
• 1 (16 ounce) can fat-free refried beans
• 6 (8 inch) flour tortillas
• cooking spray
• 1⁄2 cup bottled green chili salsa

directions

1. Preheat oven to 500°.
2. Combine first 7 ingredients in a large bowl; toss well.
3. Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.

Reviews

[Angela P.]

very good and healthy too!

 

[mariposa13]

Browned in oven

 

[LonghornMama]

Very yummy, quick to fix, and healthy. We enjoyed these and will make them again! Thanks for sharing the recipe!

 

[newspapergal]

Delicious! DH & I enjoyed these - they are easy, flavorful and filling. I used leftover baked chicken breast, low-fat cheddar and whole-wheat tortillas. The leftovers reheated very well in the toaster oven. I really like the green onion and refried beans in these, and I doubled the cumin and garlic.